Being a Chef as career.

[Daydreamer]

So, I'm looking into possibly becoming a serious chef, but I am having a hard time finding out how much they actually make!

I understand that in this field you pretty much have to 'intern' under people in roughly 6 month stints for about 2 years for little to no money, but what I really want to know is...how much does a qualified chef make at a decent place? Decent being somewhere like a good hotel (4 or 5 star) or a privately owned restaurant (although some big chains could do, but I can't imagine them paying as well...)

Any help would be great. Or links, or whatever.

[Rafike]

I would imagine that this is a career where the pay would vary enormously so it would really depend on the restaurant I guess

[Amarok]

All I watch is the Food Network and Discovery Channel so I'm fairly certain I'm already as good as a chef. I make nothing.

[Remyo]

being a chef sucks balls don't do it. They feed on your soul.

[Daydreamer]

being a chef sucks balls don't do it. They feed on your soul.

But why?

I finally found some info, but only a little, saying that bakers can make around 60k a year after they are experienced and educated (I'd guess 10-15 years in the field).

[Remyo]

being a chef sucks balls don't do it. They feed on your soul.

But why?

I finally found some info, but only a little, saying that bakers can make around 60k a year after they are experienced and educated (I'd guess 10-15 years in the field).

The job drains your existence, no real way of explaining it. Then again I got into as a job to pay for school, now I've been in it for 3 years and I'm looking for something related to my field of study or just something remotely interesting to me. Then again I work for a corporation run by satan so it may be different.

[Elesirdur]

Working in a kitchen is incredibly stressful. You know that stressful feeling at school when you've got assignments coming up and not much time to do them? Take that feeling, multiply by 10, work in an environment where you feel that way for 8-10 hours a day where it's hot, sweaty, you're getting constantly sworn at (and swearing at people too), and if you're a woman prepare for institutionalized sexual harassment that would, in any office or retail space, get the entire staff fired on the spot.

Oh yeah, and don't forget that kitchen workers at the lower levels - dish dogs, prep/line chefs, etc - are often about as intelligent as a sack of doorknobs, and at the higher levels the most pompous, self-righteous pricks on the face of the earth. The work is very transient so expect every single day to be short staffed and be constantly hiring and firing people. A core group of people will form, but the kitchen with a dedicated staff is one that really clicks; but they're rare to be sure.

Honestly, all those shows on the food network don't show how shitty working as a chef or kitchen worker can be. Your hours are pretty much diametrically opposed to the rest of the world who works 9-5. When your partner/spouse is coming home from his or her office job, you're already at work and by the time you get home at 1 or 2 Am they're fast asleep and you reek of the kitchen (a tantalizing mix of sweat, grease, and personal suffering).

BUT, working in a kitchen can be a lot of fun. Coworkers are often the lively bunch and if you like working in a place where you get to pal around with some pretty awesome folks each day, then it's pretty awesome. The pay is okay to horrible at the lower levels, but once you've put a number of years in, and have some culinary school training to back you up, you can start to make some much better money.

However, the biggest enemy in the kitchen is stress. If you don't handle stress or pressure very well, find something else to do. Every single day is usually a pressure-cooker day; those who are successful in the food service business are people who can adapt easily and manage their stress levels well.


EDIT,

Some other things came to mind too. Working at a locally-run, independent restaurant can often be a much more enjoyable and rewarding experience. Corporate or chain restaurants are often tough because everything has to be cooked and plated to exact specs and there's very little room for creativity. They usually attract the more transient type of employee too, so the staff can be unreliable.

That's not to say that new or local restaurants are a dream. They are more often than not poorly managed, badly staffed, horribly equipped, and run by people who have no fucking clue about how a restaurant or kitchen should be run. Just remember that 2 out of every 3 new restaurants goes out of business within two years of opening. New places have a lot of growing pains and require skilled and experienced staff more than very established places which have found a working formula.

[Kiro]

My Dad was a chef for the Holiday Inn or w/e that hotel chain is when he was younger. If you think you'll have normal hours, lawl try again. Graveyard shift for you. Forever.

[Daydreamer]

Working in a kitchen is incredibly stressful. You know that stressful feeling at school when you've got assignments coming up and not much time to do them? Take that feeling, multiply by 10, work in an environment where you feel that way for 8-10 hours a day where it's hot, sweaty, you're getting constantly sworn at (and swearing at people too), and if you're a woman prepare for institutionalized sexual harassment that would, in any office or retail space, get the entire staff fired on the spot.

Oh yeah, and don't forget that kitchen workers at the lower levels - dish dogs, prep/line chefs, etc - are often about as intelligent as a sack of doorknobs, and at the higher levels the most pompous, self-righteous pricks on the face of the earth. The work is very transient so expect every single day to be short staffed and be constantly hiring and firing people. A core group of people will form, but the kitchen with a dedicated staff is one that really clicks; but they're rare to be sure.

Honestly, all those shows on the food network don't show how shitty working as a chef or kitchen worker can be. Your hours are pretty much diametrically opposed to the rest of the world who works 9-5. When your partner/spouse is coming home from his or her office job, you're already at work and by the time you get home at 1 or 2 Am they're fast asleep and you reek of the kitchen (a tantalizing mix of sweat, grease, and personal suffering).

BUT, working in a kitchen can be a lot of fun. Coworkers are often the lively bunch and if you like working in a place where you get to pal around with some pretty awesome folks each day, then it's pretty awesome. The pay is okay to horrible at the lower levels, but once you've put a number of years in, and have some culinary school training to back you up, you can start to make some much better money.

However, the biggest enemy in the kitchen is stress. If you don't handle stress or pressure very well, find something else to do. Every single day is usually a pressure-cooker day; those who are successful in the food service business are people who can adapt easily and manage their stress levels well.

Great answer. I found this "http://www.reluctantgourmet.com" site, and his articles say a lot of the same thing. Honestly though, it sounds like something I'd freaking love. Mainly because, I know I would love the simple "wow, this was a good meal" comment, and I love it when people are honest with me and tell me my food/whatever sucks, because it only makes me try harder and makes me better at whatever it is.

I take it you've had experience in the field? Overall, was it good, or bad?

And yeah, I know the hours are different. Hell, if I do go through with this, and go down a baking path, I can expect to get up at 3am...at least the bakers get off earlier

[Quixotic]

Friend of mine is a sous-chef and he told me that working in a kitchen (especially at a nice restaurant) is incredibly stressful, but he finds it fun. One of the major things he told me before was, "just because you're good in the kitchen at home, doesn't mean you'll be a good chef at a restaurant." As for salary, can't help you there, but I do know my friend is making a okay living while still learning as a sous-chef.

[Elesirdur]

Being a baker is a much different thing than working in a restaurant. The baking business is about preparation and the stress is lower; you're not having a white-out on your order line and having your servers scream at you for more loaves of bread in a bakery. (At least not any bakery I've been to lol)

[Orph]

Ive been working in various restaurants for over 7 years. I went to culinary school but didnt finish because i knew that wasnt what i wanted to do with my life. I still work in a restaurant now because i can make more money while im going to school than if i were doing something else. Basically, if you want to have any holidays off, hang out with your friends or family dont be a chef. As said earlier, it drains the life out of you. You always have to work when everyone else has off.

I wouldnt recommend becoming a chef unless you absolutely love it. If you dont it will make you miserable.

[Daydreamer]

The only holidays I would really want off are Thanksgiving and Christmas, and pretty much every good restaurant I know if is not open on those days. The only places that are are like...Dennys....

[Nirokun!]

if you want praise for making good food, find hungry college-aged males to use as guinea pigs

i've been cooking since i was 11? and my mom told me i have been watching cooking shows since i was 3 (naked after preschool watching the frugal gourmet and eureka's castle.) i still watch cooking shows religiously, browse food blogs for ideas and inspiration, and all and all find food and cooking to be a very big interest in my life. tonight i made focaccia for the first time. i blame the recipe for not having enough flour so i ended up with a soupy "dough" that i salvaged and pushed forward. it was good. but i'll find a different recipe next time ;P

idk, im all about doing things you're passionate about, but i looked at the food industry as something that would steal the love i have for my creative time in the kitchen.

[Norelco]

Ah Daydreamer, you make the best threads on this forum. I love them all.

If you think you're into this, go for it. I'm a foodie, but I love doing my cooking as a hobby and I get a big thrill whenever my family and friends say they love my cooking. I don't know if I'd want that taken away from me.

p.s. You could always try going the caterer route, you work for yourself, make money etc.

[sephir]

I worked in a kitchen for a year as both a chef and a baker and I would NEVER do it again. As said earlier its just a stress bucket. You have about 5 meals being cooked at once by you and you have to have them done ASAP. If you get even a 1 minute break between feel lucky because they will work you to the bone.

Baking can be a little more laid back, however its sort of like a customer service type job. Your either bored off your ass or completly swamped. The pay can vary greatly depending on your skill set, education, and experience. You can earn from minimum wage to over 200k a year, but don't expect to make in the lower end range.

Just remember one thing before going into this career, having people over to your place where you cook is a "free medium" however working in a restaurant is a "paid medium". The question you have to really ask yourself is how much are random people willing to pay for this sort of meal?

But ya it is true, once you work in a kitchen you will never want to eat in a restaurant EVER again...ive seen some things I would rather not mention again.

[Headspace]

ive seen some things I would rather not mention again.

I hope I'm not the only one who feels this when I say: Go on....

[Daydreamer]

Ah Daydreamer, you make the best threads on this forum. I love them all.

If you think you're into this, go for it. I'm a foodie, but I love doing my cooking as a hobby and I get a big thrill whenever my family and friends say they love my cooking. I don't know if I'd want that taken away from me.

p.s. You could always try going the caterer route, you work for yourself, make money etc.

Thanks! I'm still waiting to hear what kind of drinks you enjoy (hint, make a thread!)

Me and my Oma (that's grandmother in German) have been in talks for YEARS about opening up a bakery. She makes the best baked goods I've ever had, and is definitely the type of person who could put up with the customers (she wants a license tag on her car that says Athiest to piss off my family...).

But ya it is true, once you work in a kitchen you will never want to eat in a restaurant EVER again..

Yeah this is really the only thing I'm worried about. I know that in order to really do it you have to absolutely love it, and I do, it's honestly one of the two jobs I could ever see myself having (the other is being a professor/linguist). I love the rush and all of that. I worked as a mechanic for 4 years at the only shop in town that was any good. We were swamped all day, every day. Yes, it was hard work, but I actually liked the busy times more than the lax times because it passes the time faster, and it just puts me in a zone of sorts.

ive seen some things I would rather not mention again.

I hope I'm not the only one who feels this when I say: Go on....

I agree.

One recent story I have took place at the Olive Garden in Tuscaloosa, Alabama (where I am currently in college).

This girl ordered like shrimp alfredo or something, and for NO REASON 3 chefs jizzed in it. She felt, sick, went to the hospital immediately after, and had the leftovers. They thought it might be something like food poisoning from old sauce or whatever, then found 3 semen samples in it...one of which had gonorrhea, which she caught. Olive Garden corporate offered her 2 mil to not talk about it or go to court, she denied. She's gonna get a lot more. I talked to a few people who know the girl. Apparently she really didn't do anything to provoke them like send the plate back or anything. It was just like, wtf let's masturbate in her pasta...

[Headspace]

I agree.

One recent story I have took place at the Olive Garden in Tuscaloosa, Alabama (where I am currently in college).

This girl ordered like shrimp alfredo or something, and for NO REASON 3 chefs jizzed in it. She felt, sick, went to the hospital immediately after, and had the leftovers. They thought it might be something like food poisoning from old sauce or whatever, then found 3 semen samples in it...one of which had gonorrhea, which she caught. Olive Garden corporate offered her 2 mil to not talk about it or go to court, she denied. She's gonna get a lot more. I talked to a few people who know the girl. Apparently she really didn't do anything to provoke them like send the plate back or anything. It was just like, wtf let's masturbate in her pasta...

I feel so bad for laughing, but it's really funny.

Sucks she got gonorrhea because 3 guys were bored at work.

[sephir]

well the obvious ones that probobly everyone knows about, sex in the kitchen and coke thing- so thats not really new.


Well, the butter that we got came in these large amounts (slightly larger than a football). And one day we didnt throw them into the freezer fast enough so one was melting on the floor. Instead of throwing in the freezer or cooking with it right away we picked up the mops and brooms and started playing hockey with it without the wrapping. It got covered with all the crap from the floor of the kitchen(I would never even want to touch that floor with my bare skin thats how gross it is). We joked around for about 10 minutes when the head chef started yelling at us to get back to work. I started picking up my trays and what not but then I noticed Matt pick up the slab of butter that had been our hockey puck and threw it into the pasta brewer (he had been playing with us so he knew). 5 minutes later the pasta was on plates and being served to people.

and just for the record, we cleaned the floor maybe once a week and usually its a half assed job if that.